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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/25147

    標題: Inhibitory effects of sweet potato leaves on nitric oxide production and protein nitration
    作者: Ming-Hsing Huang
    Heuy-Ling Chu
    Lih-Jeng Juang
    Bor-Sen Wang
    貢獻者: 化粧品應用與管理系
    關鍵字: Sweetpotatoleaves
    High performance liquid chromatography
    日期: 2010-07
    上傳時間: 2012-03-29 13:46:02 (UTC+8)
    出版者: Elsevier
    摘要: The inhibitoryeffects of a water extract of sweetpotatoleaves (WSPL) on nitricoxide (NO) production and protein tyrosine residue nitration were investigated. The results showed that WSPL inhibited NO production in a concentration-dependent manner. In the range of 0–1.0 mg/ml, the inhibitoryeffect on NO generation in macrophages increased with increasing concentration of WSPL. Meanwhile, the protein tyrosine residue nitration in mouse heart homogenates was inhibited by 1 mg/ml WSPL. In addition, WSPL, in the range of 0–0.4 mg/ml, also exhibited radical scavenging, reducing and chelating activities and protected liposomes against oxidative damage. A high performance liquid chromatography analysis revealed that phenolic acids and flavonols such as chlorogenic acid, caffeic acid, and quercetin were present in the WSPL, which could contribute to the protective effect against oxidative damage. Thus, WSPL might be useful in preventing proteinnitration and oxidative stress.
    關聯: Food Chemistry 121(2):p.480-486
    Appears in Collections:[化妝品應用與管理系(所)] 期刊論文
    [ 食品科技系 ] 期刊論文

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